Mango Margarita

Mangoes are a staple in my Indian mother-in-law’s kitchen, and it’s always amazing to see how quickly and efficiently she can skin and shred a mango, leaving nothing but the elongated pit, in what seems like a matter of seconds.

She also gives us presents boxing from them, and that’s how – with practice – I learned how to properly dissect one and how to get creative with recipes. And while mango chutney and dried mangoes are some of my favorites, what I love the most is adding mango to my margaritas.

Prepare a balanced mango margarita

Mangoes are a sweet fruit, but not cloying, and they have a subtle earthiness that balances that sweetness. This combination of sweet and earthy works really well with tequila, which has a similar flavor, and the two ingredients reinforce each other.

Stick with a blanco or unaged tequila here, as the aged varieties can overwhelm the mango or in some cases produce an off-putting oaky flavor that doesn’t blend very well with the mango. I also like to add orange juice in addition to the lime-orange-liqueur-citrus mix, which brightens the whole drink up a bit.

Use fresh or frozen mangoes

You can either use store-bought pre-frozen mango chunks or you can peel, cut, and freeze your own fresh mangoes.

To freeze your own, peel off the skin and cut the pulp from the core. Chop the flesh into 1/2-inch pieces (the smaller they are, the easier they are to mix) and spread evenly on a baking sheet. Freeze for at least 4 hours, or overnight if time permits. Then remove the pieces and use immediately or store in a freezer-safe container for up to 9 months.

If you’re using fresh mangoes, make sure they’re superripe. The best time to buy seasonal mangoes is in early summer. This way they’ll be super sweet and taste like mango instead of the bland flavor of an underripe mango. However, it’s possible to find mangoes at your local grocery store year-round, and even when they’re off-season, that doesn’t always mean they’re tasteless.

Grainy texture?

If you notice a grainy texture after mixing your cocktail, your frozen mango slices have probably been in the freezer too long. I noticed this texture more on the packaged frozen chunks I bought from the store as opposed to my homemade frozen mango chunks that were frozen for 24 hours.

If cutting up a whole mango is intimidating but you don’t want pre-frozen ones, many grocery stores also carry freshly sliced ​​mangoes. You can freeze these instead of slicing the mango yourself.

If you only have a few not-so-great frozen mango slices on hand, add a few more ice cubes and blend for another 30-45 seconds. This extra time in the mix can help get rid of some of the grainy texture.

Stack your simple syrup

If warmer temps have you dreaming of batches of these mango margaritas, remember to dose a large batch of plain syrup, too; It keeps in the fridge for up to a month. Use the base 1:1 ratio (1 cup sugar to 1 cup water) for a simple syrup and double or triple from there.

If you’re concerned about spoilage, stir an ounce of vodka into the simple syrup after it’s cooled to room temperature, and it extends its shelf life in the refrigerator to up to three months.

Use a coupe glass for this drink!

While a margarita on the rocks is best served in a rocks glass, I love a coupe for this drink. The bright, jewel-colored cocktail looks so elegant in one, and since the volume is lower for this drink than one on the rocks (which would leave your glass looking a little empty if you choose to go that route), this mixed version fits perfectly in a standard 6 ounce coupe glass.

mix it up! Margarita Variations

• Make it hot! Mix half (or more, depending on heat tolerance) of a jalapeno pepper, chopped and seeded, with the remaining ingredients. Garnish with seasoned salt around the edge.
• On the rocks! If you want a non-mixed version of this, substitute 3 ounces of mango puree or juice for the frozen mango. Shake that together with 2 ounces of Blanco Tequila, 3/4 ounce freshly squeezed lime juice from about 1 lime, 1/2 ounce orange liqueur, 1/2 ounce orange juice, and 1/2 ounce simple syrup (or more to taste). If you’re using a mango nectar, which is usually sweetened, you may not need plain syrup, so taste first and then decide. Strain into a Rocks glass over fresh ice to serve.
• Dress up with toppings! Kosher salt is a standard ingredient for the rim of your glass, but here you can replace it with sugar crystals or use Tajín Chili Pepper Seasoning either alone or mixed with salt. Lime slices, orange slices and mango pieces are also suitable as a garnish.

More wonderful margarita recipes

• Grapefruit Margarita
• Grilled Peach Pitcher Margaritas
• Homemade Margarita Mix
• Frozen Strawberry Margaritas
• Classic margaritas